Here’s a delicious one pot Thai style lentil stew, packed with protein, fibre and good stuff.

Minimal effort, minimal washing up, super cheap and feeds about 4

INGREDIENTS

1 chopped onion

1 chopped celery stalk

100g chopped mushrooms

5 chopped garlic cloves or 1 tbs minced garlic

1 chopped red chilli

Hand full of coriander

1 tsp turmeric

1 tsp cumin

A big pinch of sea salt

A big pinch of crushed black pepper

1 inch piece of chopped ginger or 1 tbs minced ginger

A can of tinned tomatoes

A pint of veggie stock

3 cups of chunky cut butternut squash

3 cups of red lentils

1 tbs oil

Rice or noodles of choice

METHOD –

Heat the oil then pop in your onion, celery and mushrooms, let these cook down till soft

Add the garlic, ginger, chilli, tomatoes, turmeric, cumin, S&P and give a good stir

Add the squash and lentils, stir then pour over the stock. It should cover the lentils by about an inch. The lentils will absorb all the liquid

Let simmer for 45 mins, check that it does dry out, you may need to add a little water so the lentils and squash are cooked and soft

Tear up the coriander, stalks and leaves and stir through

Taste and add more S&P if you need to

Serve with rice or noodles of choice and a lime wedge

ENJOY